This delicious spread is inspired by a classmate who was looking for an alternative to nut butters or hummus to spread on oatcakes for a snack. It is so tasty and only takes a few minutes to make! Also it is a great source of vegan protein.
- Glass container
- 1 400g can of butter beans
- 1 small garlic clove
- 1/2 lemon
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 tbsp olive oil
Rinse the butter beans and add to the blender. Now chop up the garlic and add in. Squeeze the juice of half a lemon into the mixture. Season with thyme, rosemary, sea salt and black pepper. Pour in the olive oil.
Now blend on the lowest speed for 30 seconds. You may need to push down the mixture and blend again until all the beans are blended and you have a smooth spread.
Spoon the mixture into a glass container.
Store in the fridge and eat within 3-4 days.
Can be served as a dip with carrot and celery sticks, spread on oatcakes or added as a filling to a baked sweet potato!